Chicken with orange and apricot, Moroccan

Ingredients for Chicken with orange and apricot, Moroccan

Instructions for Chicken with orange and apricot, Moroccan

To prepare the Chicken with orange and apricot, Moroccan recipe, please follow these instructions:

If using dried chickpeas, they must be soaked in water the day before, the Court must be made, and then boil until tender, about half an hour. Let the cooked chickpeas drain away.

The onion peeled and cut into thin both. White onion chopped. The chili is freed for cores and chop finely.

Chicken cut into 8 pieces. Sauté chicken pieces in a thick-bottomed frying pan in olive oil, until golden. Heat tempered.

Objectives the dried spices up and add to the pot along with the garlic and chili. Let it all Saute, stirring for a few minutes, but beware of the spices not branker. Add the løgbådene and let them Saute with.

Cut the peel from appelsinen with a small sharp knife or grate them finely. Com Orange shell on and squeeze the juice of the appelsinen and add it. Also add the chicken stock and salt. Put a lid on the pot and let simmer 35-40 my right-make sure that the chicken pieces are tender.

Add the chick peas and apricots and let them cook 5 min. Remove if necessary. Orange shell. Season with salt.

The Court can be smoothed over with corn flour, if desired.